Ingredients
Scale
- 1 ½ pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 4 slices pepper Jack cheese
- Salt and pepper to taste
- Fresh cilantro (optional for garnish)
- Lime wedges (optional for serving)
Instructions
- In a large bowl, mix together salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add chicken breasts to the marinade, ensuring they are coated evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat your grill to medium-high heat.
- Remove chicken from the marinade (discard leftover marinade) and grill for 4-5 minutes on each side until cooked through (165°F internal temperature).
- During the last minute of grilling, place a slice of pepper Jack cheese on each breast; close the grill lid to melt.
- Let the chicken rest for a few minutes before serving. Garnish with fresh cilantro and serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 85mg